WINE WITH FONDUE RECIPES

WINE CHEESE FONDUE RECIPE | ALLRECIPES

Wine Cheese Fondue Recipe | Allrecipes image

Toast, crackers, or French bread can be dipped into this creamy delicious fondue. It is recommended that you use a fondue pot for this recipe, however, you could also use a casserole dish instead.

Provided by Marc Boyer

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 clove garlic
1 pound Swiss cheese, diced
1?½ tablespoons potato flour
1 cup dry white wine
1 pinch ground nutmeg
salt and pepper to taste
2 tablespoons kirsch (cherry brandy)
1 (1 pound) loaf French or Italian bread, cut into 1 inch cubes

Steps:

Rub the inside of the fondue pot (or a casserole/chafing dish) with a clove of garlic. If using a chafing dish, add just enough water to cover the bottom of the pan in order to protect it.
Dredge the diced cheese in potato flour and set aside.
Pour wine in the dish and heat. When the wine is heated, add the coated cheese. Bring to a slow simmer, stirring with a wire whisk until the cheese is melted and well-blended with the wine. Season with grated nutmeg, salt, and pepper. When ready to serve, whisk in kirsch. Serve with bread cubes.

Nutrition Facts : Calories 419.2 calories, CarbohydrateContent 37.2 g, CholesterolContent 51.5 mg, FatContent 16.6 g, FiberContent 1.5 g, ProteinContent 21.8 g, SaturatedFatContent 10.3 g, SodiumContent 474.2 mg, SugarContent 2.6 g

CLASSIC SWISS CHEESE FONDUE RECIPE - FOOD & WINE

Classic Swiss Cheese Fondue Recipe - Food & Wine image

Steamed red-skinned potato chunks, grilled or toasted Tuscan bread cubes and pear slices are all great for dipping in the melted cheese. Be sure to stir the fondue as you dip. Related: The Best Fondue Pots

Provided by Melissa Kelly

Categories Cheese Dips

Total Time 15 minutes

Yield 8

Number Of Ingredients 9

Ingredients

1 garlic clove, halved
1 pound Gruyère cheese, grated
1/2 pound Emmentaler cheese or other Swiss cheese, grated
1 cup dry white wine
1 tablespoon plus 1 teaspoon cornstarch
1 teaspoon fresh lemon juice
1 1/2 tablespoons kirsch
Freshly ground pepper
Freshly grated nutmeg

Steps:

Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic. Combine the grated Gruyère and Emmentaler with the wine, cornstarch and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 10 minutes; don't overcook the fondue or it will get stringy. Serve at once.

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